ETHIOPIAN FOOD

CHICKEN DIPPED IN HOT SAUCE

YEDORO INFILLE

INGREDIENTS: 1 whole chicken
             1 cup       red onions (chopped)
             1/4 cup      red pepper (berbere)
             1 cup       butter (spiced)
             2 cups       water
             to taste      salt
             114 tsp.      black pepper
             1 Tbsp.      ginger
             1 Tbsp.      garlic

PREPARATION:

Skin chicken and cut into usual pieces. Put aside smaller pieces (neck, wings, etc.). Leave the meat attached to the bones and cut chicken into strips and put aside. In a medium pan, brown onions with one cup butter and add red pepper and stir gently. Add one cup of water at a time and stir well. Take large chicken pieces and add to cooked onions. Add salt and the rest of gingei; gadic and black pepper. Cook for 20-30 minutes adding the remaining water. In another pan boil the rest of the small pieces of chicken with some onion for 15 minutes. Remove the smaller chicken parts from the water and dip into prepared sauce. Serve hot. Good for about 6 servings. Store in refrigerator.

UTENSILS: medium cooking pan
INGREDIENTS:
1 1/2 cups oil
1 1/2 cups red onions (chopped)
6 medium potatoes
5 medium carrots
1 small can tomato paste
1 small cabbage
6 medium green peppers (chili Anaheim)
1/4 tsp. garlic powder
to taste salt
1/4 tsp. black pepper

Cook onions in oil in a medium pan without browning.
Add tomato paste and mix well. Set aside.
Peel and slice carrots. Wash and cut cabbage into large pieces.
Add carrots and cabbage to trying onions. Stir gently and cook until tender. Peel and cut potatoes and add to the mixture. Add garlic powder and cook 30-45 minutes. Season to taste with salt and black pepper. Just before serving, slice green pefrpars lengthwise and dip into the sauce. Serve hot or cold. Makes 6 servings. Refrigerate to store.

Variations: Substitute cauliflower or broccoli for cabbage and leave out potatoes. Use bell peppers instead of hot green peppers to keep sauce mild and add a little turmeric to color. Freshly made ginger and garlic paste give excellent flavor.

Ye'atakllt AUch'a makes a tasty vegetarian dish with injera or bread and side orders of split pea sauce or lentil sauce.